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| 加热前后油茶籽油气味特征变化的规律研究 |
| Regulation of characteristics of the smell of oil-tea camellia seed oil before and after heating |
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| DOI： |
| 中文关键词: 油茶籽油 温度 挥发性成分 电子鼻 GC-MS |
| 英文关键词:oil-tea camellia seed oil temperature volatile component electronic nose GC-MS |
| 基金项目: |
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| 中文摘要: |
| 利用电子鼻和气相色谱-质谱联用（GC-MS）分别从整体气味和挥发性成分两方面对不同热处理条件的油茶籽油进行了分析测定。结果表明：利用电子鼻对不同温度油茶籽油气味成分的样品间进行分析具有良好的区分度；在低温加热（30～90?℃）时，随加热时间延长油茶籽油气味轮廓趋于稳定，高温加热（120～150?℃）20 min后随加热时间的延长油茶籽油气味轮廓呈现发散性，规律与GC-MS测定结果一致；利用电子鼻建立的油茶籽油气味模型可以对未知油茶籽油样品的加热温度和加热时间进行定量预测，预测加热温度的模型中，当加热时间为20 min和40 min时，相对偏差分别为7.9%和3.6%；在预测加热时间的模型中，当加热温度为60?℃和90?℃时，相对偏差分别为14.0%和11.3%；GC-MS结果表明加热后油茶籽油的挥发性物质中杂环类、部分酸、醛、醇类物质含量呈上升趋势，己醛、环戊烷、环辛烷含量随加热温度升高先增加后减少；辛烯醛和2，4-壬二烯醛的含量随加热温度升高和加热时间的延长而减少，以上现象推测来源于脂肪氧化降解、斯特雷克儿氨基酸反应或美拉德反应的Strecker降解。 |
| 英文摘要: |
| The overall smell and volatile components of oil-tea camellia seed oil under different heating conditions were analyzed by electronic nose and gas chromatography - mass spectrometry (GC-MS). The results showed that the differentiations of smell components in oil-tea camellia seed oils at different temperatures were good by electronic nose. The oil-tea camellia seed oil smell profile was stable with the heating time prolonging at low heating temperature (30-90?℃), while the smell profile was divergent with the heating time prolonging after heating for 20 min at high temperature (120-150?℃),which was in accordance with determination results of GC-MS. The model set up by electronic nose could quantitatively forecast the heating temperature and time heating of unknown oil-tea camellia seed oil. Using the model of heating temperature, when the heating time were 20 min and 40 min, the relative deviation were 7.9% and 3.6% respectively,while using the model of heating time,when the heating temperature were 60?℃ and 90?℃, the relative deviation were 14.0% and 11.3% respectively. The GC-MS results showed that the contents of heterocyclic, partial acid, aldehyde and alcohols in volatile components of oil-tea camellia seed oil increased after heating, the contents of hexanal, cyclopentane and cyclooctane increased firstly then decreased with heating temperature increasing, and the contents of octenal and 2,4-nonadienal decreased with heating temperature and heating time increasing, which were originated from oxidation degradation of fat, the Strecker degradation of amino acid or Maillard reaction, etc. |
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